Soy Beef and Vegetables Paprikás

Preparation info

  • Difficulty


  • Serves


Appears in

Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

Welcome to Claire's

By Claire Criscuolo

Published 2014

  • About

Enriched with cabbage and mushrooms and strips of soy beef, this traditional and inviting noodle-and-sour-cream dish is a lovely example of how Hungarian paprika can add warmth to a meal.


  • 3 tablespoons extra-virgin olive oil
  • 3 large cloves garlic, sliced
  • 3 medium sweet onions, cut in half, then into thick ribs
  • 2 6-ounce packages soy beef strips
  • 4 medium carrots, cut on the diagonal into ¼-inch-thick slices
  • 1 large head green cabbage, cored and cut into quarters, then cut into thick slices
  • 10 medium cremini mushrooms, quartered
  • 3 tablespoons Hungarian paprika
  • Salt and pepper
  • cup red wine
  • 1 cup low-fat sour cream
  • 1 pound wide whole wheat noodles, cooked according to package directions (optional)


Heat the oil in a large pot over medium heat. Add the garlic, onions, soy beef strips, carrots, cabbage, · mushrooms, paprika, salt, and pepper. Stir to coat with the oil, using tongs. Cover and cook for about 15 minutes, turning occasionally. Stir in the wine. Cover and cook for about 20 minutes, stirring occasionally, until the vegetables are tender. Stir in the sour cream, mixing well to combine. Cook for about 2 minutes until heated through. Serve over the noodles, if desired.